I usually do just a simple salt/sugar cure myself. 2% salt (1.75% salt, 0.25% cure #1) and 2% sugar to weight of meat. Cover meat and let equilibrium cure for a week. Then smoke.

But for savory, try lessening the sugar (still want some to balance the salt) and add items like Chinese five spice powder, say 0.5% to start. Or used Korean hot chili flakes instead of the five spice.

Again I'd start light with weight to percentage of meat. That way you can easily adjust on the next batch either up or down. Start with 0.5%. So for 1000g of belly, 50 grams of grounds. Bourbon will make it a wet rub, so increase the percentages a bit to compensate. I'd start with a half cup per kilo. Weigh if you can just for future reference.

That's the cool thing about eq curing, it'll never get too salty as there's only 2% salt in the cure.